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Sopa Azteca with Lentils
with tortilla chips / avocados

Active: 30 min Total: 30 min
A blend of spices and some smoky adobo sauce give this soup great flavor, but it's the fact that you ladle the finished soup over crushed tortilla chips that makes it truly unique. The tortilla chips will soften to give the soup body and flavor, but feel free to add some more on top for crunch.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sopa Azteca with Lentils:
  • Onions, medium - 1, chopped
  • Bell peppers, any color - 1, chopped
  • Carrots - 12 oz, cubed
  • Garlic - 4 cloves, chopped
  • Avocados - 1, diced
  • Limes - 1, wedges
  • Cilantro - 2 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Chili powder - 2 tsp
  • Cumin - 2 tsp
  • Salt - 1 tsp
  • Stock, any type - 4 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Adobo sauce - 1 Tbsp (from a can of chipotles in adobo)
  • Lentils, red and uncooked - 1/3 cup (sub pre-cooked lentils; triple the amount of uncooked lentils listed)
  • Corn, frozen - 1 cup
  • Tortilla chips - 2 cups, crushed (plus more for serving)
  • Sour cream - 1/2 cup

Nutrition Facts

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Prep

  1. Onions / Bell peppers / Carrots / Garlic - Prep as directed. Combine onions, peppers, and carrots. Store garlic separately. (Can be done up to 3 days ahead)
  2. Avocados / Limes / Cilantro - Prep as directed. Divide into serving bowls.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then onions, bell peppers, and carrots. Saute until vegetables are starting to soften, 3 to 4 minutes.
  2. Add chili powder, cumin, salt, and garlic. Saute for 1 minute more.
  3. Add stock, tomatoes (including liquid), and adobo sauce. Bring to a simmer. If using raw lentils add them now (wait if using pre-cooked lentils).
  4. Simmer soup for 5 to 6 minutes to let flavors come together. (If you added raw lentils, continue simmering with the lid on until lentils are tender, 15 to 20 minutes total.)
  5. Stir in corn and lentils (if using pre-cooked) and continue cooking until everything is warmed through. Taste and season with some salt and pepper. Add some hot sauce (not in ingredients list) if you’d like the soup spicier.
  6. Crush tortilla chips and divide between serving bowls. Ladle soup over top of crushed chips (give the soup a stir to mix the tortilla chips in).
  7. Serve soup with avocados, limes, cilantro, sour cream, and extra tortilla chips to be added at the table. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (68)
Gluten-free (7)
Paleo (15)
Vegetarian (21)

Most Helpful

Don't have a slower cooker so did this on the stove: (1) brown chicken, set aside (2) sauté veggies a bit (3) combine all spices, stock, etc with veggies and continue to sauté until veggies are pretty much cooked (4) add chicken back in (5) simmer for 15+min. Tasted amazing!

By: ali
Posted: Dec 05, 2018
Diet: Original
3 Helpful

66 reviews

Really good. Not something I’d do every week. Make extra to freeze. Especially good with the lime, sour cream, and chips on top.

By: Lauren
Posted: Jan 12, 2021
Diet: Original
0 Helpful

Family favorite! Made many times.

By: Kinndlee
Posted: Dec 22, 2020
Diet: Original
0 Helpful

I liked it!

By: Victoria
Posted: Apr 27, 2020
Diet: Original
0 Helpful

Really enjoyed this! I always halve the spice for my boys and didn't even put in adobo sauce. I couldn’t get enough! (Actually there was plenty but was sooo good!)

By: Carlene
Posted: Mar 15, 2020
Diet: Original
0 Helpful

SO YUMMY

By: Kristine
Posted: Aug 20, 2019
Diet: Original
0 Helpful

Decent. There was some flavor in there, like a tartness? that I wasn't a fan of. This was prior to using any lime juice. It didn't taste as good as it smelled (although it admittedly smelled amazing) so I was disappointed.

By: JJ
Posted: Jun 18, 2019
Diet: Original
0 Helpful